The recipe used to be a little bit atypical. I be told it to myself a couple of circumstances and decided that you are alleged to cream the butter and sugar and then disintegrate inside the marzipan and beat it in until blank, i.e. cream inside the marzipan as successfully. Try as I would, the marzipan would not combine in. At this stage I did wonder if I ought to modify it all to my foods processor to combine it then again rejected the idea that nearly as impulsively as I idea of it.
Having made the mix I then dropped one different clanger by way of deciding to bake it in a Bundt tin. I totally forgot one in every of my very own residence tips and that is not to have bits of sticky stuff, like marzipan, in a Bundt cake as they stick like glue to the tin. The overall time I made this mistake it used to be with a fudge and raspberry cake where the bits of fudge adhered totally to the tin and required a prolonged soaking to get them off. It wasn’t until this cake have been inside the oven for an excellent ten mins that I remembered my mistake and it used to be too overdue by way of then.
And so, as you are able to see from the pictures, the cake did stick a little bit in places, then again no longer so horribly that I had to use major surgical process to rescue it.
It used to be delicious, had a nice, even crumb and the little bursts of sharpness from the cranberries contrasted successfully with the sweet chunks of marzipan. Undoubtedly a winning aggregate and a cake I will make another time. In an atypical tin despite the fact that!
Now I come to the bit about Crich pottery.
When I spotted this cake stand in the marketplace on Ebay it offered memories flooding once more and I may no longer face up to it.
I lived as regards to Crich in Derbyshire for plenty of of my formative years. This is a excellent little olde worlde form of village with a mixture of very earlier stone built properties and mid century brick ones.
100g unsalted butter, softened
65g caster sugar
3 eggs, flippantly beaten
120g ground almonds
200g marzipan, chopped into small dice (or crumbled)
120g simple flour
2 tsp baking powder
115g cranberries, fresh or thawed if frozen
25g flaked almonds (a handful/sprinkling)
Method (my method)
Preheat the oven to 180C/ 160fan / gas mk 4. Butter and line a 20-21cm springform cake tin. (Steer clear of using a Bundt tin!)
In a large bowl, beat jointly the butter and sugar using a hand held electric whisk. Beat inside the eggs one at a time. Stir inside the ground almonds and marzipan.
Sift the flour and baking powder into the bowl and fold in gently, followed by way of the cranberries, stirring merely until they are flippantly allotted. Scatter the flaked almonds over the top.
Pour the mix into the in a position tin and bake for 40-45 mins until carried out.
Remove from the oven, run a knife round the edge of the cake and leave to cool inside the tin. Dust with icing sugar previous than serving.
Cuts into 8-10 slices.